How to Make Appetizing Pan seared pork chop with mustard sauce and green peppers

Pan seared pork chop with mustard sauce and green peppers. Then while the pork chops rest you'll make a quick tangy honey mustard sauce to drizzle over the chops. The rich sauce adds flavor and even more moisture to your pork chops. These pan seared pork chops with honey mustard sauce are one of the best meals that I've cooked recently.

My heart was set on Italian chicken with artichoke sauce for dinner. I had peeled potatoes to make the best mashed potatoe s and had all my ingredients out. What I found in the package was the other white meat. You can have Pan seared pork chop with mustard sauce and green peppers using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Pan seared pork chop with mustard sauce and green peppers

1. Prepare 1 of pork chop.
2. Prepare of Green peppers.
3. It's of Whole grain mustard.
4. Prepare of Heavy cream.
5. It's of Shallots.
6. Prepare of Butter.

These Oven-Baked Pork Chops come out perfectly juicy every time, with delicious flavor from garlic, lemon, and herbs. The pork chops are pan-seared briefly and finished in the oven. And the luscious white wine and butter pan sauce, while optional, is so easy to make! In a medium pan, heat a drizzle of oil on medium-high.

Pan seared pork chop with mustard sauce and green peppers step by step

1. Pan sear pork chop in olive oil until 145 degrees.
2. Prepare sauce by sauté shallots in pan and add heavy cream and whole grain mustard and reduce.
3. Sauté peppers in s and p.

Pat the pork chops dry with paper towel; season with ½ the remaining spice blend and S&P. Preheat the skillet over medium-high heat and spray with nonstick cooking spray.; Pan Sear the pork chops. Combine the salt and pepper and dried thyme and rub on the pork chops. Press a sprig of thyme into each chop. Heat the olive oil in a nonstick skillet over medium-low heat and add the pork chops, thyme-side down.